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Description

Each member of our family is so different, like individual components of a symphony. But, like a symphony, each part is important to the overall structure and sound of the piece. We all work together to make a beautiful sound...our family. Just as the Lord knit us together in the womb, He is now knitting us together as a family, for His glory, outside the womb.

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Friday, October 22, 2010

Pianist in the Making

Pull up a chair, you have a front row seat to Aria's piano recital!

She loved banging on those keys. Just like Schroeder. Cadence took that first picture of Aria, smiling.

Look at how cute she is in daddy's hat! Adorable! Her new favorite breakfast is Nutella on an English Muffin. Doesn't she make it look delicious?!

Another Cadence photo, capturing my lovely tired and baggy eyes.:)

Recipe Highlight:

Chicken Pot Pie with Sweet Potato Crust

I did not grow up eating pot pies, so they aren't something I think of making very often. This chicken pot pie was delicious! The crust is amazing! I had some left over dough, so I made bread sticks with the extra and they were wonderful as well. Enjoy!

directions

For Crust:

step 1In a large bowl, thoroughly combine the 1 1/2 cups flour, baking powder, salt and thyme. Use two forks or clean hands to cut in the butter until the mixture resembles coarse crumbs. Add the mashed sweet potatoes and mix with your hands until the mixture comes together and forms a soft dough. Gather the dough and press it together into a ball; then flatten it to form a disk. Place the dough in a Ziploc® Brand Storage Bag with the Smart Zip™ Seal and chill in the refrigerator for at least 2 hours or overnight.

For Filling:

step 3In a medium-size pot, combine the chicken broth and milk. Gradually whisk in the flour, making sure the mixture is completely smooth. Place the pot on the stove and turn the heat to medium. Add the butter, garlic and thyme. Bring to a simmer and cook for about 8 to 10 minutes, whisking continually until the mixture begins to thicken. Stir in the frozen vegetables and cook for 20 seconds. Remove the pot from the heat and stir in the chicken, salt and pepper. Pour the filling into the reserved baking dish from Step 2 and set aside.

step 4On a clean countertop or pastry mat that's been lightly floured, roll out the dough until it's about 1/4-inch thick and roughly 10 inches square using more flour for dusting as needed if the dough is too sticky. Place the rolled-out dough over the baking dish (from Step 3), trim excess dough and crimp the sides by lightly pinching the dough along the edges to seal the pot pie and form a decorative edge. Cut a couple of small vent holes in the dough on the top of the pie with a knife and bake at 400 degrees F for 30 minutes until the crust is lightly browned. Allow the pot pie to cool for at least 15 minutes before serving so it can set.

variations

For an even faster pot pie, substitute in Step 3 two 10 3/4-ounce cans of condensed cream of celery soup for the flour, milk, butter, garlic and chicken broth listed under Filling ingredients. Thaw the frozen vegetables according to the package directions; then combine the soup, thyme, vegetables, cooked chicken and salt and pepper in the baking dish. Continue with Step 4 as directed, cooking for 30 to 40 minutes.

chef’s notes

Cooking for company? Give your pot pie a more decorative look. After you roll out the dough in Step 4, reserve a small piece of dough and use cookie cutters to cut out decorative pieces in the shapes of leaves or pumpkins. When you cover the pot pie with the rest of the dough, use a pastry brush to apply the dough-topped pie lightly with water and place the cut-outs on the top of the pie. Be sure to still cut some small vents in the top of the pie before baking.